Pumpkin Torte

By ccavaletti

Ingredients

• Crust:
• 12 Graham crackers (4 squares each), crushed
• 1/3 c sugar
• 1/2 c margarine, melted
• Cream Cheese Layer:
• 2 eggs
• 3/4 c sugar
• 8 oz cream cheese
• Pumpkin Layer:
• 2 c pumpkin
• 3 egg yolks
• 1/2 c sugar
• 1/2 c milk
• 1/2 tsp salt
• 1 Tbsp cinnamon
• 1 envelope gelatin
• 1/4 c cold water
• 3 egg whites
• 1/4 c sugar
• Frosting:
• Cool Whip

Preparation

Step 1

Preheat oven to 350.

Mix crust ingredients together and press into the bottom of a 9x13" pan.

Mix Cream Cheese Layer ingredients and pour over crust. Bake for 20 minutes. Let cool.

In a saucepan, mix pumpkin, egg yolks, 1/2 c sugar, milk, salt and cinnamon. Cook until it thickens. Remove from heat. Cool.
Stir gelatin and cold water together in a small bowl. Mix and let soften, add to pumpkin mixture.

Beat 3 egg whites and 1/4 c sugar. Fold into pumpkin mixture.

Pour over cooled crust.

Frost with Cool Whip.